Description
These Sweet & Spicy Sesame Chicken Meatball Bowls feature tender, flavorful chicken meatballs glazed in a vibrant ginger sesame sauce paired with crispy, charred broccoli. Served over coconut or brown rice and topped with fresh scallions, cilantro, and crunchy roasted peanuts, this dish offers a perfect balance of sweet, spicy, and savory flavors. Ideal for a healthy, protein-packed weeknight dinner that comes together quickly on the stovetop.
Ingredients
Scale
Sweet and Spicy Ginger Sesame Sauce
- ¼ cup soy sauce
- ½ cup water
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon red chili paste (such as sambal oelek)
- 1 tablespoon fresh grated ginger
- 3 cloves garlic, minced
- 2 tablespoons brown sugar (or coconut sugar)
- 1 teaspoon arrowroot starch (or substitute cornstarch)
Meatballs
- 1 tablespoon toasted sesame oil
- 1 pound lean ground chicken (or substitute ground turkey)
- 1 egg
- ½ cup panko or gluten free breadcrumbs
- 2 green onions, finely diced (about ¼ cup)
- ½ cup finely diced cilantro
- 2 cloves garlic, minced
- ½ tablespoon fresh grated ginger
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Broccoli
- 1 tablespoon toasted sesame oil
- 3-4 cups broccoli florets
For Serving
- Coconut rice or brown rice
- Scallions
- Cilantro
- Chopped roasted peanuts
Instructions
- Prepare the Sauce: In a medium bowl, whisk together soy sauce, water, sesame oil, sesame seeds, red chili paste, grated ginger, minced garlic, brown sugar, and arrowroot (or cornstarch). Set aside to let flavors meld.
- Make the Meatballs: In a large bowl, combine ground chicken, egg, breadcrumbs, diced green onions, cilantro, garlic, grated ginger, cayenne pepper, salt, and freshly ground black pepper. Mix thoroughly using clean hands. Shape the mixture into 16 golf ball-sized meatballs.
- Cook the Meatballs: Heat a large deep skillet over medium-high heat and add toasted sesame oil. Place meatballs in the skillet without overcrowding and cook, turning occasionally, until browned on all sides and cooked through to an internal temperature of 165°F (about 10-12 minutes). Work in batches if needed. Transfer cooked meatballs to a plate and keep warm.
- Cook the Broccoli: Wipe the skillet clean. Add 1 tablespoon toasted sesame oil and the broccoli florets. Cook over medium-high heat, stirring frequently, for 6-8 minutes until broccoli is slightly tender with some golden charred spots for crispy texture.
- Combine and Simmer: Return the cooked meatballs to the skillet with broccoli. Pour the prepared ginger sesame sauce over and reduce heat to low. Simmer for 2-5 minutes, stirring gently, until the sauce thickens and coats the meatballs and broccoli.
- Serve: Spoon the meatball and broccoli mixture over coconut or brown rice. Garnish with chopped scallions, cilantro, and roasted peanuts for added flavor and crunch. Enjoy immediately.
Notes
- This dish can be customized by substituting ground turkey or other ground meat for chicken.
- Use gluten free breadcrumbs to make the recipe gluten free.
- For a milder spice level, reduce the amount of red chili paste and cayenne pepper.
- Serve with quinoa or your favorite grain as an alternative to rice.
- Leftover meatballs and broccoli reheat well for meal prep lunches.
Nutrition
- Serving Size: 1 serving (meatballs and broccoli only)
- Calories: 309 kcal
- Sugar: 6.6 g
- Sodium: 650 mg
- Fat: 14.1 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9.0 g
- Trans Fat: 0 g
- Carbohydrates: 18.3 g
- Fiber: 2.4 g
- Protein: 28.1 g
- Cholesterol: 90 mg
